sweet and spicy indian chicken stew

sweet & spicy indian chicken stew

prep time: 15 minutes
cook time: 20 minutes
ready in: 35 minutes

makes: 6 servings, 12 oz. servings


  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 Tablespoon McCormick® Curry Powder
  • 1/8 teaspoon McCormick® Red Pepper, ground
  • 1 can (14 ½ oz) fire-roasted diced tomatoes, undrained
  • 1 can (14 oz) chicken broth
  • 1 Granny Smith apple, chopped
  • 1/2 cup raisins
  • 2 cups cooked brown rice
  • Toasted sliced almonds, (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat oil in 3-quart saucepan on medium-high heat. Add onion; cook and stir 2 minutes.
  2. Add bell pepper and garlic powder; cook and stir 3 minutes.
  3. Mix in chicken, curry powder and ground red pepper. Stir in tomatoes and chicken broth. Bring to boil. Reduce heat to low; simmer 5 minutes.
  4. Add apple and raisins; simmer 10 minutes longer or until chicken is cooked through, stirring occasionally.
  5. Ladle stew into shallow soup bowls. Top each with 1/3 cup of brown rice. Garnish with almonds, if desired.
  6. Recipe provided by McCormick

per serving: 300 calories, 9g fat, 1.5g saturated fat, 52mg cholesterol, 556mg sodium, 37g carbohydrate, 4g fiber, 14g sugars,18g protein